Why is my quiche always shite?

[MrsJackRackham]

No matter what recipe I use my quiche always ends up tasting like omelette. I want that lovely rich, creamy, wobbly taste and texture you get from shop bought quiche. Can I please have some fool proof recipes please?

Do you use only creme fraiche? I wouldn't bother with double cream. I always use three eggs and 250cl of creme fraiche. I don't mix it with any milk or double cream. I beat the eggs first until they get almost foamy then add the creme fraiche and lardons. I also use a wide pie dish so I end up with a wide but thin quiche. and I put slices of cheese on the pastry, then add the mixture and then some grated cheese on top.

Hope that helps...

I had great success last week with the Tesco recipe. I used a mixture of double cream and milk.

That sounds wonderful @LaDilettante , I’d never have thought of putting slices of cheese down first. I’m going to try that!

@MrsJackRackham This recipe sounds foolproof. I agree about the cream. Good luck!

The "perfect" column in the Guardian has never failed me: www.theguardian.com/lifeandstyle/wordofmouth/2011/may/26/how-to-cook-perfect-quiche-lorraine

My mum makes amazing quiche and said the most important things are to use a tin that's deep enough, not to use anything too wet (so no tomatoes, precook and squeeze out spinach, etc) and not to overcook it - it should still have a wobble in the middle.

I use one medium egg for a Swiss roll tin. Can't bear eggy quiche.

I read this last week www.google.com/amp/s/amp.theguardian.com/food/2020/jun/16/how-to-bake-a-summer-picnic-quiche-kitchen-aide

I use all cream, no milk, no creme fraische, 5 eggs - plenty of seasoning!

Delia is foolproof and gives full instructions. Elizabeth David is also very reliable. Use organic eggs, cream & butter - they taste better. Agree with pp, don’t put loads of extra stuff in, especially wet or chunky veg. I usually make cheese or onion quiches. Use a decent tin. Don’t overcook.

My mum and Nana make the most delicious egg-free quiche with evaporated milk! It makes no sense but is delicious.

Because it’s quiche and all quiche is vile

@1Morewineplease, try emmental rather than cheddar. It tastes cheesy but not overpowering all the other flavours.

Disclosure: I'm french and a bit particular about food and tastes

Thank you @LaDilettante !

Or you could just make something nice 😄

I agree with first poster - and I am renown for my pastry and quiches!!!!

I use the same quantities suggested of eggs and creme fraiche.
No milk or double cream.
Remove from the oven to cool after it has puffed up. It sinks back down again.

Will try the cheese slices on top of my pastry base though!!!!
Thanks @LaDilletante !!!

I'm only a fair to middling cook/baker, but I've had a lot of success with this really simple Rachel Koo quiche recipe.
www.bbc.co.uk/programmes/p00rbdnm

Arghhh, sorry, Khoo not Koo.

If you don't want it 'eggy' simply use as little egg as possible to set it.

I find that 2 lge eggs and then whole milk to make up to 2/3 of a pint is just right in a 7'' flan tin. I don't get the 'don't add wet stuff' instructions as none of it will be as wet as the egg mixture anyway - best to blind bake the pastry case first, that makes a big difference in my opinion, I bake the pastry first, then mix up the 2 eggs and egg wash the pastry (before adding the milk) to seal it, pop it back in the oven for a couple of minutes and then fill as normal. It's done when the mix souffles slightly, usually after 35 mins.

Why is M&S being boycotted?

Don't use mushrooms for a start off

All quiche tastes shite

3 eggs plus creme fraiche. add cheese 100g of any hard cheese will do. Emmental is best. pinch of pepper pinch of salt
extra extra :
crush a tiny bit of garlic
a hint of nutmeg. they disappear in the mix and add a je ne sais quoi.
mix well and voila.

also beat the hell out of it. it has to smell good before you pour.

what takes away the eggy smell? salt.
when you make pastry you baste it with salty egg yolk for it to be shiny. it never smells,
this is why you escape with hard cheese they are very salty.
Then you have to slightly flavour the appareil to enhance the gustative experience.
I just checked "appareil a quiche" which is how the mixture is named, I'm recalling my mum. the eggs are actually diluted in milk also. so milk plus creme fraiche, the dilution helps also. It's healthier too. Bon appetit.